Can I swap some of the ingredients in this sandwich?

Absolutely! Treat this recipe as a concept. You may have different leftovers that sound more appealing in a sandwich, so feel free to swap or add things in that sound more appetizing. I included some ideas below.

Can this be made gluten-free?

Consider using a gluten-free wrap instead of bread, use a wheat-free tamari, and ensure that you have a gluten-free gravy. The gravy I have on my site includes a swap to make it gluten-free.

Is there a soy-free alternative for this recipe?

If you have a soy allergy I would use a soy-free gravy that you love, use coconut aminos instead of tamari, and use a soy-free tofu like this one from Big Mountain Foods .

The Thanksgiving Leftovers Sandwich with the “Moist Maker”

Description

This Thanksgiving Leftovers Sandwich with the “Moist Maker” is plant-based and inspired by the classic sandwich from Friends while still giving all the holiday food vibes in each bite.

Ingredients

Scale

Tofu Slices

1, 16 oz block of super firm tofu
2 tbsp tamari
2 tbsp white wine vinegar
1 1/2 tbsp avocado oil
1 tbsp maple syrup
1 tbsp nutritional yeast
1/2 a veggie bouillon cube (I used a vegan “chicken” flavor)
1 tbsp minced fresh herbs of choice (I did 1 tsp fresh rosemary, 1 tsp fresh thyme, 1 tsp fresh sage)
1/2 tsp garlic powder

Brussels Sprout Slaw

1/2 lb brussels sprouts, thinly sliced
1/2 small red onion, thinly sliced
1/2 tbsp white wine vinegar
Zest and juice of 1/2 lime
1 tsp maple syrup
2 tsp extra virgin olive oil
Kosher salt

Assembly Per Sandwich

3 slices Sourdough Bread
1 clove garlic, cut in half
Leftover Mushroom Gravy
Leftover Cranberry Sauce

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Instructions

Preheat the oven to 400F. Remove the block of tofu from its package and pat dry with a clean towel. Using a sharp knife, cut the block into thin slabs and place the pieces in a shallow bowl or airtight container.
To a small bowl or large measuring cup, add the tamari, vinegar, oil, maple syrup, nutritional yeast, bouillon cube, herbs, and garlic then whisk to combine. Pour the marinade overtop of the tofu slices then tilt the container side to side to make sure the slices are coated then set aside.
Place the slices on a parchment lined baking tray then bake for 8 minutes (make sure to reserve the marinating liquid). Flip the tofu then use a pastry brush to brush some of the leftover marinade on top of each slice to coat. Bake the slices for another 7-8 minutes until the slices become golden brown in color.
To a mixing bowl, add the brussels sprouts, onion, vinegar, lime, maple syrup, oil and a pinch of salt. Use clean hands to rub the ingredients together until the brussels sprouts and onions have softened significantly.
Toast 2 slices of bread as desired then rub the garlic clove over one side of each slice of bread. Take the 3rd slice of bread and dip it into some gravy to coat completely.
To assemble, spread some cranberry sauce over both slices of bread, then layer a few slices of tofu overtop. Top with the gravy soaked bread then layer with the brussels slaw and top with the other slice of bread and enjoy.

Notes

Take advantage of all your leftovers. I’m sharing some tofu slices and slaw I meal prepped for the week, but if you have any salad or protein option that you made for the holidays still available, it works perfectly here, which means no additional cooking needed. Make the sandwich work for you!

Make it more convenient. Don’t have leftovers? Here are some ideas for what you can use to make this sandwich on the fly. Use some prepared products like this mushroom gravy, canned cranberry sauce, these plant-based turkey slices, and a pre-shaved brussels sprout bag from the produce section.

Use the tofu that works best for you. I used a block of super firm tofu that comes in vacuum sealed packaging (specifically I used Nasoya’s, but Trader Joe’s has one as well as WildWood), which means I don’t have to press the tofu. You can use extra firm tofu, but I would recommend making sure to press it before using. For a soy-free alternative try Big Mountain Foods Soy-Free tofu and see FAQ section for additional notes.